Comments on my notes

(3 comments on 3 notes)

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2012 Sandlands Chenin Blanc Amador County
11/15/2014 - g & t wrote:
91 points
I was surprised at the amount of oak on this. yes, there's minerality, yes there's reasonable acidity; but with this much oak, it'd need more of each. The oak does, however, lend a sense of broadness to the fruit such that this wine is more a complete meal than "just" a food-wine. I'm glad I tried it - but now I just don't know what to do with bottle #2 ...
  • cseanb1 commented:

    11/15/14, 8:44 AM - Lay down bottle #2 for 2-3 years and let the oak integrate.

2005 Ceretto Barbaresco Asij Nebbiolo
2/19/2012 - la dut wrote:
89 points
My first Barbaresco, and my first Nebbiolo. Allowed to breathe for 1 hour prior to drinking.

Surprisingly light in color: pale garnet with hints of caramel brown, and long, thin legs. I always heard of dark, nearly black wines from this region.

The nose is a little subdued: The classic "tar" aroma I keep reading about is very faint. Smokey, dusty, and downright woody notes are most prevalent, with hints of soy sauce and dried flowers, but also fig, black raspberry, and perhaps other dark fruit.

For being as light in color as it is, it's very tannic: a good, full body with grippy, almost adhesive qualities, with good acidity; which on it's own is fine, but is intense in combination with the tannins. Dark cherry and raspberry, soil and woody licorice notes, finishing with slight licorice and sawdust.

A most unusual and intriguing wine. 7 years is not near long enough for this baby to age. Would go well with very dark, rich meaty dishes, but would overpower most anything else.
  • cseanb1 commented:

    2/19/12, 6:27 PM - When attempting to drink young Barolo or Barbaresco (under 10 years after vintage), try decanting for 8-10 hours to get more out of the wine. Thy wines begin to hit their stride 10+ years in the bottle and for me are best closer to 20 years after vintage. Have fun!

1999 Mastroberardino Taurasi Radici Riserva Taurasi DOCG Aglianico
4/10/2011 - Winevestor wrote:
93 points
A stank on this wine that always warms my heart. Earth, tobacco and worcestershire sauce. This had been decanted for five hours. Very good move - it was very drinkable. White pepper, more earth in the mouth and full body. Long after taste. Great wine. One of the first times I've seen a Taurasi that I've drunk when it was ready, instead of in its fiery youth.
  • cseanb1 commented:

    4/30/11, 9:23 AM - I am huge fan of the extended decanting. Just curious, how were the tannins after that much air? Resovled or still drying?

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